Pumpkin Cake with Cream Cheese and Pumpkin Spice Streusel

A moist and flavorful pumpkin cake with a creamy cream cheese layer and a crunchy pumpkin spice streusel topping, perfect for autumn gatherings.

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Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice; set aside.
In a large bowl, combine the sugars and vegetable oil and mix until smooth.
Beat in the eggs, pumpkin puree, and vanilla extract until well incorporated.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Pour half of the batter into the prepared pan and spread evenly.
In a separate bowl, beat together the cream cheese and powdered sugar until smooth, then spread this mixture over the batter in the pan.
Pour the remaining batter on top of the cream cheese layer, spreading gently to cover.
For the streusel, combine softened butter, brown sugar, flour, and cinnamon in a bowl until crumbly and sprinkle it over the cake.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Store wrapped in the refrigerator for up to a week or freeze for up to three months. Serve warm with ice cream or whipped cream.

Find it online: https://us.recipesfood.org/pumpkin-cake-cream-cheese-pumpkin-spice-streusel/